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Scallop Casserole

20-24 oz. Scallops
1/4 cup chopped onion
2 Tbsp. butter
1 can cream of mushroom soup
1/2 cup milk
1/2-1 tsp. curry powder
Dash of pepper
1 cup shredded cheddar
1 lb. can French green beans
1 cup soft bread crumbs
2 Tbsp. butter, melted

Simmer Scallops in boiling salt water, 3 to 4 minutes. Drain. Cook onion in butter until tender. Add soup, milk, curry, pepper and 1/2 cup of the cheese. Stir until cheese melts. Slice Scallops and combine with drained green beans in 6"x10" baking dish. Pour soup mixture over the top. Sprinkle with remaining cheese, bread crumbs and the melted butter. Bake at 425 F for 15 to 20 minutes.

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